Spicy Sausage, Tomato and Avocado Salad
User Reviews
4.3
51 reviews
Good
-
Prep Time
20 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
673 kcal
-
Course
Main Course
-
Cuisine
American
Spicy Sausage, Tomato and Avocado Salad
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This easy salad is hearty and fresh at the same time.
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Ingredients
- 3 cups kale tough stems removed, massaged and finely chopped
- 1 bell pepper diced
- 1 cup tomato seeded and diced (can use grape or cherry tomatoes as well as plum or beefsteak
- ½ English cucumber diced
- 2 cups cooked quinoa cooked per package directions; remove lid and cool to room temperature
- 12 ounces spicy chicken sausages like Aidell's or Casual Gourmet, cooked
- 1 haas avocado peeled, seeded and sliced
- handful cilantro for garnish (optional)
For the Chili Lime Dressing
- 1 lime zested and juiced
- 2 cloves garlic minced
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- pinch cayenne pepper
- 1 teaspoon cumin powder
- ½ teaspoon chili powder
- ½ cup olive oil
- ¼ cup cilantro chopped
Instructions
For the Salad:
- Cook the quinoa or other grains according to the package instructions. (I used a grain blend with quinoa, buckwheat and millet - but rice or farro would work well too.) When the grains are cooked, move them from the heat and remove the lid. Set aside and let the grains cool to room temperature.
- In a large salad bowl combine the kale, bell pepper, tomato and cucumber. Add the cooled grains and toss to combine.
- Cook the sausages according to package directions or grill them (that's what I did.) I used a smoked sausage, so it was already cooked and I just needed to reheat it. Check your sausage -- if it's fresh, you'll need to cook it through completely.
For The Dressing:
- Zest the lime and transfer to a glass 1-cup measure. Squeeze the juice from the lime into the measuring cup until you have 1/4 cup of juice.
- Add the garlic, honey, dijon mustard, salt, pepper, cumin, chili powder, cayenne and olive oil. Whisk to emulsify. Stir in the chopped cilantro and set aside.
Assemble The Salad:
- Add about half the dressing to the vegetables and toss to coat. Taste for seasoning and adjust. If it needs more dressing, add it a tablespoon at a time, but don't overdress -- you don't want it to be gloopy. Any leftover dressing is great on a piece of grilled chicken or fish.
- Transfer the salad to a large bowl or platter. Arrange the sausages on top of the salad. Arrange the cut avocado next to the sausages and drizzle a few tablespoons of dressing over the avocado and sausage. Garnish with cilantro. Serve.
Notes
- You can double the recipe for the salad to easily serve four, but you may not need to double the dressing. I had leftovers to dress another salad the next day.
Nutrition Information
Show Details
Calories
673kcal
(34%)
Carbohydrates
44g
(15%)
Protein
21g
(42%)
Fat
49g
(75%)
Saturated Fat
7g
(35%)
Cholesterol
60mg
(20%)
Sodium
1214mg
(51%)
Potassium
881mg
(25%)
Fiber
7g
(28%)
Sugar
9g
(18%)
Vitamin A
6815IU
(136%)
Vitamin C
116.2mg
(129%)
Calcium
120mg
(12%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 673 kcal
% Daily Value*
| Calories | 673kcal | 34% |
| Carbohydrates | 44g | 15% |
| Protein | 21g | 42% |
| Fat | 49g | 75% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 60mg | 20% |
| Sodium | 1214mg | 51% |
| Potassium | 881mg | 19% |
| Fiber | 7g | 28% |
| Sugar | 9g | 18% |
| Vitamin A | 6815IU | 136% |
| Vitamin C | 116.2mg | 129% |
| Calcium | 120mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.3
51 reviews
Good
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